Changes in some chemical characteristics and lipid composition of salted fermented Bouri Fish muscle (Mugil cephalus)

✍ Scribed by Laila A. El-Sebaiy; Samir M. Metwalli

• Publisher: Elsevier Science
• Year: 1989
• Tongue: English
• Weight: 500 KB
• Volume: 31
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/0308-8146(89)90149-0